Simple Turkey Brine Recipe
Learn how to brine a turkey so that it's flavorful, and delicious.
Servings 1 turkey
Calories 1018kcal
Equipment
- Large stock pot
Ingredients
- 1 cup kosher salt
- ½ cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 3 large bay leaves
- 1-½ teaspoons allspice berries
- 2 teaspoons whole cloves
- 1 large orange sliced
- 6 cloves of garlic smashed
- 1 cup broccoflower optional
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage
- 1 large apple sliced
- 1 large pear sliced
- 1 gallon heavily iced water
Instructions
- In a large pot over medium-high heat, combine the stock, cup of kosher salt, brown sugar, peppercorns, allspice, cloves, bay leaves and orange.
- Bring to a boil, stirring occasionally so that the sugar and salt dissolve.
- Remove the brine from the heat and add in the garlic, broccoflower, apple and pear.
- Cool to room temperature.
- Remove the innards from the turkey, rinse and place breast side down in a 5-gallon bucket.
- Add the salt water solution and ice water to cover the turkey.
- Cover and refrigerate from 8-16 hours. (You can also put it outdoors if you live in the Northeast like us – just be sure to put something heavy on the lid so no critters can get at your turkey!)
- About half way through, turn the whole turkey and stir the brine a bit.
- Once you’re ready to cook the turkey, line a large baking sheet with paper towels.
- Remove the turkey from the brine, and rinse it inside and out with cold water to remove excess salt.
- Set the brined turkey on the baking sheet and pat dry.
- Discard the brine.
Notes
Frequently Asked Questions
Here are some questions (and answers!) readers often ask about thawing and cooking a turkey, as well as the brining process. We hope you'll find this information helpful for making our Easy Turkey Brine recipe. Does the turkey need to be thawed before brining? For the best results, turkeys should always be thawed completely before brining or cooking. How do you thaw a turkey in the refrigerator? It will take about 1 day to thaw a 4lbs of frozen turkey in the refrigerator. Place the turkey breast side up (unopened) on a baking sheet in the fridge.
It will take about 3 days for a 12-pound turkey to thaw completely. Check out this very helpful thawing calculator to find out how long you need.
How do you thaw a turkey quickly?
Fill a large clean bucket, or your sink, with cold water and immerse the turkey breast side down. You will need to change the water every 30 minutes or so.
A 12lb turkey will take about 6 hours in a cold water bath.
How long can a thawed turkey stay in the fridge before being cooked?
Once thawed, your turkey can stay in the fridge for up 4 days before cooking.
What is the shortest time you can brine a turkey?
As a rule of thumb, you should brine your turkey 45 to 60 minutes per pound. Therefore, if you have a 12lb turkey, plan on at least 9 hours.
Can you brine a turkey too long?
Yes, if you leave a turkey in a brine too long it will become very salty. Do not brine for more than 18 hours.
What is the difference between a wet brine and a dry brine?
Obviously there are liquids involved in a wet brine and not a dry brine, but that's not all. Both will result in a moist turkey.
A wet brine helps a turkey stay moist and juicy by absorbing the salt water.
On the other hand, a dry brine draws moisture out of a turkey, mixes with the salt and is reabsorbed by the turkey.
On the other hand, a dry brine draws moisture out of a turkey, mixes with the salt and is reabsorbed by the turkey.
Nutrition
Calories: 1018kcal | Carbohydrates: 258g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 128601mg | Potassium: 1762mg | Fiber: 26g | Sugar: 194g | Vitamin A: 8956IU | Vitamin C: 389mg | Calcium: 568mg | Iron: 14mg
